The Chopping Block: Pork or whatever you may like ;)

More squash are starting to come into season, so with fall around the corner, this is a light but filling dish. The pork chop is brined and only needs to set for 6- 24 hours.

Acorn Squash Puree

2 acron squash

1 pt heavy cream

1/2 lb butter

Salt and pepper to taste

Cut squash in half and scoop out the seeds

Mix salt, pepper, and even with squash; roast at 350° or until soft

Melt butter, and heat cream in a pot

Puree cooked squash with butter and cream texture until smooth

Farro 

1 cup farro

2 cups water

1/2 onion chopped

1 carrot chopped

1 stalks of celery

Salt and pepper to taste

1 bayleaf

Pork Brine

1 tbsp cloves

1 tbsp star anise

1 tbsp  coriander

1 tbsp fennel seeds

3 tbsp black peppercorn

1 qt salt

2 qt brown sugar

3 bay leafs

4 springs rosemary

1 bunch thyme

1 cup rice wine vinegar

1 cup cider vinegar

1 gal water

Toast spices, then add half water, sugar, salt, and vinager. Bring to boil then pour on top of herbs. 5 mins later add the rest of the water.

 

2 to 1 ratio of water to farro, add veggies,  and cook through

Cooking – drain off portion and season with salt and pepper, then medium heat on a sauté pan and cook portion until done.

Garish – 1/2 white onion ( small dice)  2 tbsp ( garlic ) low heat in a pan; sweat onions and garlic for 5 mins then add peaches ( 1 peach, med diced) 2 mins later add 1 cup of cook Farro, just to heat it up, and 1 tbsp of butter to finish.